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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 100.4
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 166.2 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.4 g

View full nutritional breakdown of Loaded Breakfast Muffins calories by ingredient
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Loaded Breakfast Muffins



Introduction

These muffins are loaded with whole grains, fruits, and vegetables! This is a slightly different version of my Healthy Breakfast Muffins. This recipe made 32 regular sized muffins. Depending on how full you fill the muffin cups, I'd say you should get 28 - 32 muffins. Nutritional value is calculated on 30 servings (1 muffin = 1 serving). These muffins are loaded with whole grains, fruits, and vegetables! This is a slightly different version of my Healthy Breakfast Muffins. This recipe made 32 regular sized muffins. Depending on how full you fill the muffin cups, I'd say you should get 28 - 32 muffins. Nutritional value is calculated on 30 servings (1 muffin = 1 serving).
Number of Servings: 30

Ingredients

    1 cup whole wheat flour
    1 cup all-purpose flour
    1/2 cup oat flour (old-fashioned oats ground in food processor)
    1/4 cup old fashioned oats (whole)
    1/2 cup oat bran
    1/4 cup wheat germ
    1/2 cup ground flax meal
    1/2 cup granulated sugar
    1/2 cup brown sugar
    1 tsp salt
    2 tsp baking soda
    1 tsp baking powder
    1/4 cup finely chopped walnuts
    2 tsp cinnamon
    1/4 tsp nutmeg
    2 egg whites
    2 mashed bananas
    2/3 cup applesauce (or 1 fairly large gala apple, cored, grated, and finely chopped in food procesor)
    2 cups grated zucchini
    1 cup grated carrot
    1/2 cup blueberries
    1/4 cup craisins
    2 tsp double-strength vanilla

Directions

1. Preheat oven to 350 degrees.
2. Combine all dry ingredients in a large bowl.
3. Combine all wet ingredients in a separate bowl.
4. Fold wet ingredients into dry ingredients. Mix well.
5. Line muffin pan with liners and fill each cup almost to the top (these don't rise a terrific amount).
6. Bake at 350 degrees for 20 - 25 minutes.
7. Cool on a wire rack, then bag and freeze.

(Note: The zucchini, carrots, and apple (if using fresh) are very easy to prepare if you have a food processor. I first processed them with the shredding/grating blade, then again with the chopping blade until they were finely chopped. I also used the chopping blade of my food processor to grind 1/2 cup old fashioned oats into a coarse oat "flour.")

Number of Servings: 30

Recipe submitted by SparkPeople user .






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Member Ratings For This Recipe

  • Wow, these things are pretty delicious! Made a few modifications when making them though - not a big banana fan so I substituted peaches, and instead of just blueberries I added some thawed berry mix I had in the freezer. Extra nuts and oats too :) - 8/8/11

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  • These muffins are the best! I am not a zucchini fan, however I've hear a lot about how versitile they are in baking. They add a sweetness that combines perfectly with the other ingredients. You don't even realize you are eating healthy! - 2/13/11

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  • These are fantastic! Even my daughter who won't eat whole grains took one bite and said Yum!! - 7/31/10

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